Pot Distillers Turbo Yeast 18% (Fruit)

Pot Distillers Turbo yeast is ideal for obtaining high-quality distilled spirits with exceptional flavor in stills.

This yeast ferments more quickly, producing a greater amount of alcohol and fewer volatile compounds, which translates into a greater concentration of the fruit flavors of the puree.

To achieve the best results, it is important to ferment the liquid at a higher pH and carefully control the temperature.

Below we provide you with detailed instructions for pot stills:

1. Wash the fruit before use in warm water and add the appropriate amount to the clean 25-liter plastic bucket. For soft berries, crush them and use between 5 and 8 kg per 25 liters. For hard fruits such as apples or pears, cut them into thin slices, remove the core and damaged parts, and use between 8 and 10 kg per 25 liters. For dried fruit, cut large pieces into thin slices and soak them in warm water for 2 hours before using 2-4kg per 25 litres.

2. Before starting the fermentation process, be sure to remove any remaining fruit, such as stems or leaves, and avoid crushing fruit stones, as they can generate unpleasant flavors in the distillate.

3. Add 5 liters of boiling water to the bucket and stir well. Then, add 3 kg of sugar and continue stirring for 2-3 minutes. Let the liquid cool until it reaches 50°C.

4. Once the liquid has reached 50°C, add the pectolytic enzyme and mix well. Let it rest for 1 hour.

5. After 1 hour, make up the volume to 20 liters with cold water and stir for 2-3 minutes. Do not continue until the temperature of the liquid drops below 30°C. If possible, adjust the pH between 4.5 and 5.0. If you cannot adjust it, add a teaspoon of chalk for each kilogram of fruit used. Next, add the contents of the Pot Distillers yeast sachet and mix well. Do not add any additional acid.

6. Let ferment for 2-3 days with the bucket lid loosely attached. After this time, remove the fruit using a strainer bag, making sure to squeeze well to extract all the juice.

7. Dissolve another 3 kg of sugar in 4 liters of hot water separately. Wait for the temperature to drop below 30°C before adding it to the fermenter. Complete the volume up to 25 liters with cold water.

8. Replace the lid of the bucket and let it ferment for 7 to 10 days at a temperature close to 20°C. Fermentation will be slow or even stop below 15°C, while above 30°C it will be too fast and will affect the quality of the distillate.

At Maritas still, we are manufacturers and we offer you our products directly, without intermediaries or commissions, at a fair price. We differentiate ourselves by the quality of our products and the full satisfaction of our customers.

Additionally, we offer a 3-year warranty on all our products and ship worldwide.

As an added value, we include a DVD with distillation videos and a complete manual that will guide you through the process.

In short, Pot Distillers Turbo yeast is perfect for fermenting fruit brandy, Grappa and fruit wine.

With 6 kg of sugar and a total of 25 liters, you will obtain approximately 25 liters of ferment with an alcohol content of approximately 16-18% in just 3-4 days.